carmelized prok in bamboo
if you don't have bamboo, use the banans leaves, form the trees outside and wrape in aluminum foil, works great taste is wonderful.
From: boattails3 — June 4, 2010
2 1/2 lbs. of lean pork shoulder, cut into thin strips
2 large banana leaves, torn into wide strips
chopped fresh corriander (cilantoro), to garnish
noodles or rice and nuoc cham, to serve
for the marinade;
4 tbsp. unrefined or muscovado (molasses) sugar
4 tbsp. nuoc mam
3 shallots, finely chopped
6 spring onions (scallions), trimmed and finely chopped
1/2 inch fresh root ginger, peeled and finely chopped
1 green or red thai chillie, seeded and finely chopped, or use 2 dryed thai chillies.
1. to make the marinade, gently heat the sugar in a heavy pan with 1 tsp. of water, stirring constantly util it begins to carmaelize. remove form the heat and stir in the remaining ingredients.
2. place he pork strips in a bowl and add the marinade . using your finger, toss the meat in the marinade, than cover and chill for 1-2 hours.
3. line the inside of the two bamboo halves with the stips of banana leaf, spoon in the pork, folding the edges over the top. place the reamining bamboo halves on top to form tubes again, and then tightly wrap a side strip of banana leaf around the outside of each tube.
4. prepare a barbacue. tie the bamboo parels with string and cook over the hot barbacue for about 20 minutes. open up the parcels, check that the pork us cooked, garnish with coriander and serve with noodles or rice and nuoc cham.
this methond of using bamboo tube can also be used to cook whole fish on a barbecue.
if you can’t find banana leaves, use thin flexible cabbage leaves or vine leaves,(grape) alternatively, wrap the tubes in aluminium foil instead.
cook’s tips. bamboo is traditionally used as a cooking vessel, you will need two bamboo tubes, about 10 inches long. split in half lengthways and clean, you can find them in asian stores or in a do-it-yourself store.